Feb 6, 2016

Hawaiian Comfort Food Recipe: Loco Moco with Onion and Button Mushrooms

If you happen to have some leftover beef stock, why not turning it into a flavorful gravy for loco moco? Loco moco is a Hawaiian cuisine with white rice, burger patties, brown gravy, and egg as basic ingredients. Chicken stock can be another option but of course the beefier the better. 

Loco moco with onion and button mushrooms -

Ingredients (for two)?

Burger patties:

  • 0.7 lb/300 grams ground beef
  • 2 tablespoons chopped scallion (white section)
  • 1/2 tablespoon Worcestershire sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  • 1 1/2 cups uncooked white rice
  • 8 button mushrooms
  • 2 eggs
  • 1 onion
  • 2/3 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chopped scallion (green section)
  • 1/2 teaspoon corn starch
  • Some olive oil
  • Some salt
  • Some freshly ground black pepper


Cook the white rice first. Once ready, fluff the rice and keep it warm on the side.

Take a big bowl and mix in all the ingredients for the beef patties. Blend well and form two burger patties. Try to toss each patty in between palms to release the air inside also firm up the shape.

Drizzle about 2 tablespoons of olive oil to the pan and turn to medium high heat. Add in peeled and sliced onion along with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Give it a quick stir and cook till the edges turn browned. Stir once a while to prevent from burning, takes about 10 minutes. Remove from heat and set aside for later use.

Use the same pan and drizzle one more tablespoon of olive oil. Turn to medium heat then transfer the burger patties over. Do not move it before the surface has been cooked through, otherwise the shape might fall apart if attempt to flip the patties too early. Sear both sides till just about fully cooked through. While searing, the beefy juice should start dripping out from the patties.

When the patties are ready, transfer onto a plate, cover with foil and let the meat rest while preparing other ingredients. 

Still using the same pan, add in sliced mushrooms and sear till the size reduced by about 1/3. All the flavorful beefy juice will also get sucked up by the mushrooms. 

Pour in the beef stock, 1 tablespoon of Worcestershire sauce, 1 tablespoon of soy sauce, and cooked onion. Bring to a boil then lower the heat to a light simmer. Add about 1/2 teaspoon of corn starch while whisking the mixture at the same time. Keep whisking and adjust the thickness with more corn starch if needed. 

Prepare a smaller pan and drizzle just enough olive oil to coat the bottom. Turn to medium high heat. Crack in two eggs and cook till the yolk turns semi-runny.

To assemble, scoop some rice to the plate, pour over some gravy with lots of onion and button mushrooms. Top the gravy with burger patty, egg, then drizzle some more sauce. Garnish with chopped scallion and freshly ground black pepper.

I'm considering adding 1/2 tablespoon of bourbon to the gravy next time, we'll see how that goes.

Other western rice recipes:

Jan 30, 2016

Japanese Pork Slices and Napa Cabbage Hot Pot (豚バラと白菜の重ね鍋)

This is a pretty versatile and eye-pleasing Japanese hot pot recipe. The two main ingredients for this recipe - napa cabbage and pork belly slices work well with slightly sourish dipping sauce. Basically all you need to do is stacking up the napa cabbage and pork slices on the side then put other preferred ingredients in the center. Pour in the stock or even use some water/dashi seasoning mixture for extra flavors.

Japanese pork slices and napa cabbage hot pot -


  • 1 small or 1/2 regular size napa cabbage 
  • 1 box pork slices
  • Some tofu or preferred hot pot ingredients
  • Some vegetable stock or chicken stock (can be substitute with water, 1 packet of dashi seasoning, and Japanese soup base)
  • Some chopped scallion
  • Some freshly ground black pepper

Dipping sauce:

  • Some grated radish 
  • Some ponzu sauce (can be substitute with light soy sauce and lemon juice)
  • Some chopped scallion
  • Some finely chopped cilantro
  • Some finely chopped chilies
  • Some peeled and finely chopped garlic cloves


Homemade stock is the best but you can use store bought vegetable or chicken stock and adjust with additional seasonings. Even water with one packet of Japanese dashi seasoning (such as Hondashi) with some light soy sauce work just as well.

Lay one napa cabbage leaf and top with one pork slice, repeat a couple times and finish the last layer with cabbage -

Trim the top and bottom edges if desired, but not necessary. Chop into shorter sections, but not longer than the height of the pot. Arrange around the pot but saving some space in the center. 

Put any preferred hot pot ingredients in the center, I used tofu mixed with Chinese yam. Other suggestions can be grilled semi-firm tofu, shiitake mushrooms, or even a mixture of fish balls and squid balls -

Pour in the already seasoned stock till 80% to 90% full. If using plain water, pour in the water and add in the dashi seasoning along with just a little bit of light soy sauce. Avoid over-seasoning since this will be served with flavorful dipping sauce -

Bring to a boil then cover with lid. Lower the heat to keep it at a light simmer and cook for 15 minutes. 

Once ready, sprinkle some chopped scallion and black pepper -

As for the dipping sauce, you can simply use ponzu dressing mixed with some grated radish, chopped scallion, chopped chilies, chopped garlic, and chopped cilantro. My personal favorite is adding a touch of lemon or lime juice and zest instead of using pre-made ponzu sauce. However, if you can find fresh yuzu then go for it, the citrus aroma is incomparable but it sure comes with a hefty price in the states.

Other similar recipes: